Confit Fennel With Capsicum And Tomato Recipes

Steps:

• Core and thinly slice 2 fennel bulbs; chop some of the fronds. Peel the cloves from 1 garlic bulb and toss with the fennel and fronds, 1 quartered lemon, 3 tablespoons olive oil and 1 teaspoon each salt and sugar on a baking sheet. Roast in a 500 degrees F oven until golden, about 20 minutes. Toss in 1 pint grape tomatoes; roast until the tomatoes burst, 7 more minutes.

Steps:

• Peel and seed the tomato, chop the capsicum and finely chop the onion and garlic.
• Melt the onion and garlic in half the olive oil until they are soft and slightly golden.
• Fry the capsicum slowly with the onions and garlic until it is well cooked and tender.
• Add the chopped onion and cook it till soft.
• Add chopped anchovy fillets, capers and mint and stir together.
• Allow to cool, then blend this mixture with the chicken stock.
• Heat the oven to 180 degrees.
• Oil a gratin dish with the remaining olive oil.
• Cut the fennel bulbs in half and then into slices. Cut head to tail, not across, and you will be able to re-assemble each half-bulb face down in the gratin dish.
• Pour the capsicum-tomato-stock mixture over and around the fennel. Add salt and pepper to taste.
• Cover with aluminium foil and bake for 1 hour or until the fennel is soft but not completely cooked.
• Remove the foil and cook a further 15 minutes till the sauce has thickened.
• When the sauce is thick, top the fennel with the grated parmesan and return to the oven until the fennel is tender and the parmesan has melted.

Steps:

• Place tomato fillets on sheet pan and sprinkle liberally with olive oil. Season with salt and pepper. Place in 250 degree oven for 1 and 1/2 hours.
• Garnish with confit tomato and young celery leaves

Steps:

• In a medium saucepan combine the fingerlings, fennel, red onions, garlic, thyme and bay. Add olive oil to cover. Season with salt.
• Bring the pan to a medium heat and cook VERY gently for 45 minutes. Strain the veggies from the oil, reserving the oil for another use.
• Season the veggies with more salt if needed and garnish with the chives. Serve hot.

Steps:

• Put the oil in a skillet over medium heat. Add the fennel and some salt and pepper, and without browning (adjust the heat as necessary), cook it down, stirring occasionally, until it's quite soft, about 20 minutes. Add the thyme and garlic, and cook 1 minute, stirring.
• Add the tomatoes, olives and capers, raise the heat a bit, and cook until the mixture is saucy, about 15 minutes. Serve as a side dish or top with a portion of cooked fish. Garnish with parsley.

Steps:

• Cut tops off fennel, and trim bottom. Remove bruised outer stalks. Slice remaining bulb thinly, and then cut into julienne strips.
• Heat nonstick pan until it is medium hot. Spray with pan spray, and sauté fennel until it softens.
• Meanwhile, mince garlic and add to fennel.
• When fennel softens a little, add the beef stock; cook 2 or 3 minutes over medium heat. Cover, and continue cooking a couple of minutes longer.
• Add tomato puree, sugar and pepper. Simmer, covered, a couple of minutes longer.